I bought a new baking pan that's like a muffin tin only the cups are square. I made this recipe to try out the new pan. It was awesome! I added one extra egg, because it was lonely in there by itself. I was a bit concerned that the batter was very loose and you could see small butter specks. Cooked up wonderful and dense. Everyone loved it. I did not glaze, but put a pecan struesel on top before baking - YUM!

I'm not usually a big fan of Spritz cookies. Most are pasty and lack impact. This version was not like that at all! The flavor out of the oven was fantastic and two days later they were crispy yet buttery and lovely with coffee or tea. I used butter flavored shortening, which I believe made a huge difference. Taste aside, I still don't like cookie presses - pan in the butt to clean and very fussy.

This was good. A great change of pace from what I usually make in the slow cooker. However, I didn't find the slowcooker to be a benefit. I made something very similar and just as good in 15 minutes on the stove.

I was a bit skeptical in making these at Christmas. My family is big into fudge and chocolate. I was afraid these would be too subtle. But they were a huge hit with everyone, and I couldn't keep my hands off them either. Great with tea, too mild for coffee. My fiance loved the first batch that came out and ended up making all the batches after that. Very easy recipe if he can do it. I made four batches in all, and didn't have one left by Dec. 26th.

I substituted 1/2 cup Splenda and 1/2 cup sugar instead of all the sugar. They stayed in mound shapes and were a tiny bit dry...a good coffee or tea cookie. I liked the balance between molasses and ginger. You could taste both, but neither were overwhelming. A wonderful mildly sweet addition to the cookie tin.